Sage-Orange Turkey and White Wine Gravy

A fragrant herb mixture with fresh sage and tangy orange peel are cooked under the skin of the turkey, imparting a full flavor enhanced by white wine gravy.

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Cal/Serv:
355

Yields:
12

Prep Time:
0
hours
40
mins

Total Time:
4
hours
0
mins

Ingredients

1
turkey

1
large onion

1/2
bunch fresh thyme

7
clove garlic

1
large navel orange

1
bunch fresh flat-leaf parsley

6
sprig fresh sage

1
pinch cayenne (ground red) pepper

4
tbsp.
extra-virgin olive oil

salt

Freshly ground black pepper

6
c.
unsalted chicken broth

2
c.
dry white wine

1/4
c.
cornstarch

Sage sprigs

Grapes

clementines

Directions

Preheat oven to 325 degrees F. Drain juices from turkey. Place giblets and neck in large roasting pan. Pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in pan; fold wing tips under back of turkey. Scatter half of onion, half of thyme, and 2 cloves garlic in pan around turkey. Pour 1 cup water into pan.

Working from large-cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh on breast and legs. With hands, place herb mixture under skin on both sides of breastbone and on legs. Gently massage skin to evenly distribute mixture.

Rub 1/2 teaspoon salt and 1/4 teaspoon pepper inside body cavity. Place reserved orange and herb stems and remaining onion, thyme, and 2 cloves garlic in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with kitchen string, band of skin, or stuffing clamp. Rub remaining tablespoon oil and 1/4 teaspoon each salt and pepper over turkey.

Place roasting pan over 2 burners on top of range; add wine and heat to boiling on medium-high. Boil 8 minutes or until wine is reduced by half, stirring until browned bits are loosened from bottom of pan. Stir broth and drippings mixture into roasting pan. Heat to boiling; boil 5 minutes. Meanwhile, in small bowl, stir cornstarch and 1/2 cup water to dissolve cornstarch; stir into broth mixture. Heat to boiling; simmer 3 minutes or until thickened, stirring occasionally. Stir in chopped onion, garlic, giblets, neck meat, and 1/4 teaspoon each salt and pepper. Pour into gravy boat. Garnish platter with sage and fruit.

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